25min - The 19th Century was the golden age of the Mexican hacienda. Join Rick and his wife Deann in "hacienda heaven" at Hacienda San Jose in the Yucatan.
25min - Rick reveals how to plan a fiesta for 25 people that is both big and gourmet featuring Mexican takes on Spanish classics. Rick will also construct a simple outdoor brick fire-pit.
23min - With a little imagination, Rick and his family create a Mexican seaside nirvana in their own backyard, and the food is as inviting as the mood.
24min - With a houseful of weekend guests Rick, and his daughter Lanie, whip up a special brunch buffet that turns Sunday morning into a mini-Mexican vacation.
25min - Tacos are Mexico's favorite mini-meal, and it turns out they are also a perfect party food. Rick and his daughter, Lanie, thus plan a backyard taquisa.
24min - To celebrate a friend's birthday, Rick reinvents the ice cream social where everyone brings a batch of homemade ice cream. Rick prepares three fresh takes of his own.
25min - Rick's menu on this summer Sunday afternoon is all about seafood and ice-cold drinks. His themes are simplicity, fun, and freshness, inspired by Mexican deep-sea fishing trips.
25min - Tamales are Rick's idea of the perfect party food. In Mexico, when family and friends get together for a tamalada, the cooking is as much a part of the celebration as the eating.
22min - To beat the heat, Rick leaves the kitchen for a cookout a la Mexicana, inspired by one of his world-favorite meat eateries: El Canelo, near Guadalajara.
25min - The Baylesses love to feed a crowd, and one of their favorite ways to do so is by firing up the Mexican-style barbecue pit they built in their backyard.
25min - Rick challenges himself to prepare a big-flavored spread of Mexican party food for friends in one hour, and one bag of groceries. The secret is all in the ingredients.
24min - Rick hopes to open people's minds and palates to the complexities of Mexico's smooth, super-premium, artisanal tequilas made from 100% blue agave.
25min - After providing a quick crash course in Mexican street food, Rick gets an idea: why not create a one-night-only Mexican street-food stall right in his Chicago home kitchen?
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